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Mascarpone, Galbani

/ 500g
0

Mascarpone, Galbani

  • Description: A delicate white cream cheese - distinct creamy aroma and irresistible creamy consistency.  From Italy's Lombardy region, mascarpone is a buttery-rich DOUBLE-CREAM to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate, and ranges in texture from that of a light CLOTTED CREAM to that of room-temperature butter
  • Flavour: Slightly Sweet
  • Type: Soft
  • Origin: Italy - Lombardy Region
  • Milk Type: Cow's Milk
  • Milk Fat %: 44%
  • Moisture %: 46%
  • Ideal for Spreading
  • Ingredients: Cream, Milk, Acidity Regulator, Citric Acid
  • Story of the Cheese: The recipe originates in ancient traditions, giving it a creamy and velvety texture. Mascarpone apparently originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is said to come from mascarpa, a milk product made from the whey of stracchino (aged cheese), or from mascarpia, the word in the local dialect for ricotta (although mascarpone is not made from whey, as is ricotta). Originally, it was produced only in autumn and winter for immediate consumption, now it is produced all year round

Source: Jan K. Overweel (www.jkoverweel.com)